4.3 Article

Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours

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Article Chemistry, Applied

Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours

Xiang Li et al.

Summary: This study investigates the use of blended barley and green lentil flours in the production of puffed snacks, aiming to optimize their physical and microstructural properties. The findings suggest that higher extrusion temperature and specific blending ratios contribute to better expansion, texture, and overall quality of the snacks.

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